Saturday 30 April 2016

DELICIOUS MANGO SMOOTHEE

The hot summer brings delicious mangoes everywhere in the market, super markets and all departmental stores. There are variety of mangoes such as malgova, banganapalli, sendhur, Nadu Salem, Neelam, Alphonza,Totapuri are some of the varieties.  

Nutritional Profile:



This exotic fruit is one of the delicious seasonal fruit grown in tropics and believed to be originated in the sub Himalayan plains of India. Its scientific name is Mangifera Indica. It is rich in prebiotic dietary fiber, vitamins and minerals. It has polyphenolic flavanoid antioxident compounds. It protect against colon, breast, leukemia and prostate cancers. 

It is an excellent source of Vitamin A and flavanoids like beta carotene, a;pha carotene and beta cryptoxanthin. Fresh fruit has potassium as well. Vitamin B6, Vitamin C and Vitamin E are also available in the fruit.

Hence, we enjoyed  lot of fruits almost all over this season. We make different recipes using raw mangoes as well as fruits. All of us enjoy the mango smoothee. It is so delicious and the most favorite drink to children and adults.

Let us work on the preparation of mango smoothee..

Ingredients:

Mango fruit cubes one cup
Milk one cup
Sugar two or three spoons
Cardamom two pods.
Ice cubes Optional 

Procedure:

Blend all the ingredients together in a mixer.
Serve Chill with ice cubes.


Very easy to make.
Mango smoothee will be loved by all of your family members and guests.





SNAKEGOURD and CHANA DAL KOOTU

This dish is combined with hot rice. This is prepared with chana dal and snakegourd  with very few ingredients. So tasty to have. Let us check how to make this delicious kootu..

Ingredients:

Snakegourd medium size one
Chana dal one cup
Mustard seeds one spoon
Shallots half cup
Green chilly three or four
Curry leaves  a handful
Turmeric one spoon
Cilantro leaves half cup
Fennel seeds one spoon
Salt top taste
Cooking oil one tablespoon.

Image tutorials with procedure:







Wash and cook chana dal with turmeric.
Wash and clean the snake gourd.
Chop the snake gourd by removing the seeds and central pulp.
Peel off the shallots and chop the shallots into small pieces.
Cut the chillies longitudinally.
Heat the pan with cooking oil over a medium flame.
Add mustard seeds.
Wait to splutter.
Add shallots, curry leaves, green chillies.
Add half spoon of turmeric and saute until the shallots turn translucent.
Add fennel seeds to fry.
Followed by the snakegourd cubes.
Saute for two minutes and add cooked chana dal.
Add one cup of water and salt.
Allow to boil until the snakegourd cooked.
Check the taste of salt and adjust if needed.
Garnish with cilantro leaves.

Ready to serve. 
It accompanies with hot steamed rice excellently.
do try..



Friday 29 April 2016

CRUNCHY VAZHAIPOO VADAI

This is also an authentic delicacy of South India. Banana flowers are main ingredients in this vadai. 
This vadai is so crispy and tasty. The process of making this yummy vadai is very easy. Once you taste it, this crispy vadai will become your most favorite teatime snack.

Ingredients:

Banana flowers one cup
Chana dal  (Vattu paruppu) one cup
Bellary onion two
Curry leaves one sprig
Fennel seeds one spoon
Green chillies four
shredded ginger one tablespoon
Coriander leaves chopped
Mint leaves (optional) half cup
Coriander leaves chopped half cup
Cooking oil to deep fry
Salt to taste

Procedure:

Wash the chana dal and soak for three hours.
Drain water completely. Set aside.
Grease the hands with half spoon of coconut oil to separate each flower from the bunch.
Remove the stigma and transparent petiole of the banana flowers.
Chop the flowers., coriander leaves.
Chop the bellary onions, green chillies, curry leaves, mint leaves .
Peel off the ginger and shred .
Grind the chana dal, banana flower bits with required salt and fennel seeds.
Don't add water. Just blend them coarsely.
Transfer the coarse batter into a bowl.
Add the onions, curry leaves, green chillies, coriander leaves, mint leaves and shredded ginger.
Incorporate them into the batter.
Make them balls. You will get medium sized fourteen balls.
Heat the oil to the deep frying temperature.
Make them flat rounds( vadais) in your palm and drop them gently.
You can fry five to six vadais at a time. 
Deep fry so as to get both sides turn golden brown.
When the oil bubbles ceased to less, drain them and collect them in a bowl.

Yummy crispy vazahipoo vadais are ready to enjoy.



















Easy to make..!  So simple...! highly nutritional..! fast cooking..! in the unique method..! Try it and turn back..!


Monday 25 April 2016

MODAKKATHAN KEERAI + PARUPPU KOOTU

Modakathan keerai is a perennial climber growing in river beds, village areas, fences. Its name in English is Baloon wine. Its name is Indiravalli in Sanskrit. 
It is famous for treating arthritis in Siddha medicinal space. It has a lot of medicinal values and used widely in  Tamilnadu for culinary purposes. Nowadays the usage of modakkathan keerai in kongu kitchen monthly thrice is considerably increased due to the awareness and health consciousness of the people.

Modaaakkathan keerai is a great support to the body to fight against the cold and cough. It is a very safe and secured greens that can be given to kids. It treats cold and cough amazingly. It gives great relief to the muscle spasm, nervous disorders, skin problems like eczema.

It removes dandruff and promotes the healthy hair. It has so many medicinal qualities that are highly appreciated by the people. It can be useful internally and externally.

People start growing this vine in their home gardens and pots by knowing the importance of this greens. We can consume this greens by cooking with toor dal, or making chutney for rice, idlies, dosai
soup or in variable versions. But the consumption of greens monthly thrice is having the best effects in our health. It is good not only for adults but also anybody can consume this greens without age bar. 

Today I prepared Modakathan keerai with Toor dal for morning breakfast. I am very happy to share with you the recipe because of its super taste.



I always use Mysore dal instead of Toor dal. The taste of dal is good and fast cooking one.
easily digestible. When combine with any greens, its taste is enhanced.

Let us check the method of cooking Modakkathan keerai paruppu kootu..... 
















Ingredients:

Modakathan keerai leaves two cups
Cooked dal two cups
Shallots peeled off and chopped half cup
Green chillies three 
Cooking oil (groundnut oil)
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Curry leaves one sprig
Salt to taste.

Procedure:

Chop the modakkathan keerai.
Heat the wok with cooking oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies, curry leaves and saute for a while until the shallots get transparent.
Add turmeric.
Add the leaves and saute well until the leaves turn shrinkened.
Then Pour the cooked dal with water.
Add salt.
Allow to boil till the leaves cooked. Note: The cooking time of modakkathan keerai is very fast.
It can be cooked for a couple minutes. 
Check the taste of salt. 
Rub the cumin seeds and add with the boiling greens in dal mixture.

Note: Don't cook too much of time else,the green color of the leaves will be lost

Switch off the flame. Serve hot with hot rice and one spoon of ghee(optional). 

Sure, You will admire its super taste.

CABBAGE RICE/KOSE SAATHAM

Cabbage Rice is one of the easy travel packs or lunch food for kids. It goes very well with any side dish such as pickles, curd, chips or thuvaiyals and so on whatever you like to have.


How to make cabbage fried rice?

Ingredients:

Cabbage shredded one cup
Green chillies three or four cut into four longitudinal lobes.
Shallots peeled off and cut into halves half cup
Curry leaves one sprig
Coriander leaves finely chopped half cup
Salt to taste
Cooking oil (Ground nut oil I always used) one tablespoon
one spoon of gingelly oil.
Pressure cooked rice two cups.
Turmeric half spoon
Cumin seeds one spoon rubbed in palm
Shredded ginger one spoon
Urad  split dal one spoon


Procedure:

Pressure cook the boiled rice.
Heat the wok with cooking oil and add mustard seeds.
Let the flame is in medium level.
Wait for a while until the mustards crackle.
Add shallots, curry leaves and green chillies.
Add urad dal and saute for a couple of minutes in a medium flame.
Add half a spoon of turmeric.
Transfer the washed and shredded cabbage and salt.
Stir well to fry evenly.
Cover with a lid and allow to cook for a minute in low flame.
Remove the lid and stir again for a minute.
Transfer the pressure cooked rice into the wok and stir well to incorporate all the ingredients in a low flame.
Add rubbed cumin seeds and coriander leaves.
Mix well to get light yellow cabbage fried rice.

Serve hot with lemon pickles and curd. You can serve with any side dish. It will go with any side dish, you opt.

Sure, you will have a  great pleasure to have.












DELICIOUS PAPAYA SMOOTHEE

Papaya fruit is packed with rich vitamin A. Deliciously sweet with appealing orange tones, it is no wonder that  the papaya fruit is popularly named as the fruit of angels. (by CHRISTOBER COLUMBUS).
The fruits are available in the markets, fruit stalls, departmental stores throughout the year.

Nutritional profile of Papaya fruit:

They are rich in antioxidant nutrients i.e. flavanoids and carotenes, vitamin A, B, C,K,  folate, the minerals such as copper, potassium, magnesium and dietary fibers. These nutrients promote the health of cardiovascular system. They protect the body from colon cancer,

It helps and improve anti-inflammatory effects and build up the immune system. They give protection from Rheumatism and Arthritis and prostate cancer.

 I think that this is enough to introduce the Papaya fruit.

Now we are going to make Delicious papaya smoothee.










Ingredients:

Papaya fruit pulp cubes one cup
Cow milk one glass
Sugar one  tablespoon.
Cardamom two pods.
Ice cubes three

Procedure:

Peel off the papaya and remove the seeds.
Cut the fruit pulp into cubes.
Bring to blend with sugar and cardamom and little milk.




Add half a glass again and blend.
Pour the mixture in a glass.
Add more milk to fill the glass.
Mix with the help of a spoon.
Add ice cubes.

Serve chill. 
Wonderful taste.
Mind blowing flavor..!
Healthy and nutritional smoothee, you will enjoy..!
Guests will admire its super taste and its appealing orange tone color.
Children and adults will go crazy to drink more and more.




Friday 22 April 2016

BRINJAL STIR FRY

This is a yummy side dish to any fried rice and lunch. 

Ingredients:

Baby brinjals cut (longitudinally) 15 nos
Sesame oil one tablespoon
Mustard seeds one spoon
Curry leaves one sprig
Bellary onion one finely chopped
Kashmiri chilly powder one spoon
Asafoetida a generous pinch
Sambar powder half spoon
Turmeric one spoon
Coriander leaves chopped half cup (Optional)
Salt to taste

Procedure:

Wash and cut the brinjals longitudinally and put them in water to avoid the change of colour.
Heat the wok with sesame oil.
Add mustard seeds.
Let them be spluttered.
Add onions, curry leaves, turmeric powder.
Add the brinjals and saute for a couple minutes.
Add Sambar powder and red chilly powder.
Add salt.
Sprinkle little water and cover the wok with lid.
Simmer the flame.
Wait until the brinjals get cooked.
Check the taste of salt.
Stir carefully without the burning of brinjals.
Garnish the brinjal stir fry with coriander leaves.

Serve with lime rice, curd rice or any fried rice.
It pairs well with any meals.

Do try....











Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...